Directions

Over a medium heat warm the soy, Mirin, Sake and sugar. Bring to the boil stirring all the while to prevent the slowly caramelising sauce sticking to the sides of the pan. Reduce the heat and taste. Add additional soy or sugar if necessary for balance. As the sauce reduces the flavours will concentrate so be careful not to add an excess of soy. Allow to simmer for 5 minutes until thickened.

Baste the skewers with the thickened sauce and place on a pre-heated grill plate. Continue to baste and turn the skewers until the chicken is cooked through. The sauce should caramelise and turn the pieces a glossy brown. Be careful not to overcook to ensure you are left with deliciously moist flesh within.